Heat 1.5 litres (6 cups) of oil to 400 F. Drop a piece of vermicelli into the oil to test. Oil is ready when the piece of vermicelli floats up in 5 seconds or less and becomes fluffy. Deep fry the package of separated rice vermicelli quickly on both sides and drain.

Heat 500 ml (2 cups) of cooking oil and stir fry the meat mixture until fully cooked and then drain.

Heat 30 ml (2 tbsp) of cooking oil and stir fry the mushrooms, water chestnuts and onions. Add the seasoning sauce and cook on high for 1 to 2 minutes. Cover the outside edge of a large plate with the lettuce leaves. Place the rice vermicelli in the centre of the plate. Add the meat and vegetables over the top of the snow (vermicelli). To eat, place a small amount of the snow, meat and vegetables on a lettuce leaf and roll up or eat as is.

Cut beef tenderloin across the grain into 1/4-inch
thick steak-size pieces. Pound beef slices with the back of a cleaver or
meat tenderizer. Marinate beef with ginger water and rest of marinade
for 30 minutes.

Steam/prepare broccoli, retaining a crunch.

Heat 1.5 litres (6 cups) of oil to about 350 F. Coat
each piece of beef with egg and flour. Deep fry beef a few pieces at a
time for about 2 minutes. Drain.

Remove the chicken from the marinade and place into the egg yolks. Heat 1 litre (4 cups) of oil to 350 F. Deep fry chicken a few pieces at a time for about 2 minutes for each batch or until cooked. Remove chicken and let drain.